Serious drinks. Loose room.
A neighborhood cocktail lodge pouring the classics the way they were written and the weird stuff the way we like it. No velvet rope, no dress code, no lectures.
Built by bartenders, not a brand team.
The Brass Antler started as a bet between two bartenders that you could run a serious cocktail program in a room that still felt like a hunting lodge somebody's uncle owns. Eight years later the bet keeps paying out. The back bar is deep, the ice is clear, the lights are low, and the jukebox is loud enough that nobody hears you order a vodka soda. We won't judge it, by the way. We'll just gently offer you something better.
From the fire
A short list, changed with what the boat and the farm truck bring in. See the full menu for everything on tonight.
Bourbon, demerara, Angostura, orange coin
Rye, amaro, toasted-pecan syrup, smoked salt rim
Gin or vodka, dry vermouth, olive or twist. Very cold.
Fire, smoke, and the pass
A look inside — the hearth, the pass, the dining room after dark.
“Best old fashioned I've had outside my grandfather's kitchen, and he tended bar for thirty years.”Marcus T. — Google
“Came in for one drink, stayed for four. The room just works.”Renee A. — Yelp
“Martini so cold it hurt, then they talked me out of a second one because I was driving. Class act.”Sam W. — Google